Save My countertop spiralizer sat untouched for months until a busy Thursday forced me to get creative with vegetables that were starting to soften. I tossed ribbons of zucchini and carrot into a bowl with leftover quinoa, drizzled homemade teriyaki over crispy tofu cubes, and suddenly dinner felt like an event. The combination of chewy grains, sweet mango, and that glossy sauce turned my cleanup mission into a meal I craved again by Saturday. Now this bowl is my answer to those nights when I want something colorful and satisfying without much fuss.
I made this for a friend who swore she hated tofu until she tried a crispy golden cube dipped in that gingery sauce. She kept asking what I did differently, but it was just cornstarch and a hot oven doing their magic. We sat on the porch with our bowls, picking out mango chunks and laughing about how grown up it felt to spiralize vegetables on a weeknight. That meal taught me that presentation matters even when youre eating in sweatpants.
Ingredients
- Extra-firm tofu or chicken breast: Press tofu for at least 15 minutes to remove moisture so it crisps instead of steams, and cut chicken into even cubes so they cook at the same rate.
- Cornstarch: This is what creates that golden, slightly crunchy coating on your protein without deep frying or breading.
- Quinoa: Rinse it well to wash away the natural bitter coating, and use broth instead of water if you want deeper flavor in every bite.
- Zucchini and carrots: Spiralize them just before serving so they stay firm and dont release too much water into your bowl.
- Mango: Choose a ripe one that gives slightly when pressed, the sweetness balances the salty umami sauce perfectly.
- Gluten-free soy sauce or tamari: Tamari has a richer, less sharp taste than regular soy sauce and keeps this bowl safe for gluten-sensitive eaters.
- Maple syrup: It adds a mellow sweetness that doesnt taste like dessert, and it blends into the sauce without graininess.
- Fresh ginger and garlic: Grate ginger finely so it melts into the sauce, and mince garlic small so no one bites into a harsh chunk.
- Toasted sesame oil: A little goes a long way, this is the ingredient that makes your kitchen smell like a restaurant.
- Sesame seeds: Toast them in a dry pan for 30 seconds if you want extra nuttiness and crunch on top.
Instructions
- Prep and bake your protein:
- Preheat your oven to 200C and line a baking sheet with parchment so nothing sticks. Toss tofu or chicken cubes with cornstarch and olive oil until evenly coated, then spread them in a single layer and bake for 25 to 30 minutes, flipping halfway so all sides turn golden and crisp.
- Cook the quinoa:
- Rinse quinoa under cold water until the water runs clear, then combine it with water or broth in a saucepan. Bring it to a boil, lower the heat, cover, and let it simmer for 15 minutes until fluffy and all the liquid is gone.
- Spiralize the vegetables:
- Run zucchini and carrots through a spiralizer or use a julienne peeler to create long, noodle-like ribbons. Set them aside raw because theyll soften slightly when you add the warm ingredients.
- Make the teriyaki sauce:
- Combine soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic in a small saucepan and bring to a gentle simmer. Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and coats the back of a spoon.
- Assemble your bowls:
- Divide quinoa among four bowls, then top with spiralized vegetables, baked protein, diced mango, and sliced spring onions. Drizzle teriyaki sauce over everything and sprinkle with sesame seeds if youre using them.
Save One Sunday I packed these bowls into jars for meal prep and by Wednesday the quinoa had soaked up the teriyaki and the mango had sweetened everything around it. My coworker peeked over during lunch and asked if I ordered takeout, and I loved telling her it took me less than an hour to make four days worth. That little moment of pride made the chopping and spiralizing feel like an investment instead of a chore.
Make It Your Own
If quinoa isnt your thing, swap it for brown rice, cauliflower rice, or even soba noodles for a different texture. I once used farro because thats what I had open in the pantry and the chewiness was incredible. You can also add roasted cashews, edamame, or thinly sliced radishes for extra crunch and color. This bowl is forgiving, so trust your instincts and use what makes you excited to eat.
Storing and Reheating
Store components separately if you can because the spiralized vegetables will wilt if they sit in sauce too long. Quinoa and protein keep well in the fridge for up to four days, and you can gently reheat them in the microwave or a skillet. The teriyaki sauce thickens when cold, so add a splash of water and whisk it smooth again before drizzling. Fresh mango and vegetables taste best added right before you eat.
Serving Suggestions
This bowl is filling on its own, but sometimes I serve it with a side of miso soup or a simple cucumber salad dressed with rice vinegar. A chilled glass of Riesling or sparkling water with lime feels just right alongside the sweet and savory flavors. If youre feeding a crowd, set out all the components and let everyone build their own bowl.
- Add a soft-boiled egg on top for extra richness and protein.
- Sprinkle with crushed peanuts or crispy fried shallots for texture.
- Serve with sriracha or chili oil on the side for those who like heat.
Save This bowl has become my favorite way to clear out the vegetable drawer and still feel like Im treating myself to something special. I hope it brings you the same mix of ease and satisfaction it brought me on that first hurried Thursday.
Recipe Guide
- → Can I use chicken instead of tofu?
Yes, you can substitute 400g boneless skinless chicken breast cubes for the tofu. Follow the same baking instructions and cook until the chicken reaches an internal temperature of 165°F and is lightly browned.
- → Is the teriyaki sauce gluten-free?
The teriyaki sauce is gluten-free when made with tamari or certified gluten-free soy sauce. Always check labels to ensure your ingredients meet your dietary needs.
- → How do I store leftovers?
Store components separately in airtight containers in the refrigerator for up to 4 days. Keep the quinoa, protein, vegetables, and sauce in separate containers to maintain optimal texture.
- → Can I make this ahead for meal prep?
Absolutely. Prepare the quinoa, bake the protein, spiralize the vegetables, and make the sauce up to 4 days in advance. Assemble bowls fresh when ready to eat.
- → What can I substitute for quinoa?
Brown rice, cauliflower rice, or even noodles work well as grain alternatives. Adjust cooking times accordingly based on your chosen substitute.
- → Is this dish vegan?
Yes, when made with tofu and maple syrup instead of honey, this bowl is completely vegan, dairy-free, and gluten-free.